Chinese-Style Curry Chicken (no coconut milk)

Ingredients

• 500 g Chicken breast (Sliced into strips)
• 30 ml Soy sauce (2 tablespoons, for marinating and adjusting seasoning)
• 1 c. à café Turmeric powder
• 1 c. à café Sweet paprika
• 2 c. à café Curry powder
• 1 c. à soupe Potato starch (To thicken the sauce)
• 2 cloves Garlic (Crushed or finely chopped)
• 1 unit Onion (Medium, sliced)
• 1 unit Red bell pepper (Small, cut into strips)
• 150 g Frozen peas
• 200 ml Chicken broth (Prepared from a cube or liquid)
• 2 c. à soupe Cooking oil (vegetable oil)
• 250 g Cooked white rice (For serving, optional)

Instructions

1. Marinate the chicken

   Slice the chicken into strips, place in a bowl, add 2 tablespoons of soy sauce, mix and let marinate 15 minutes.

   Time: PT5M

2. Prepare the vegetables

   Slice the onion, cut the red bell pepper into strips and measure the frozen peas.

   Time: PT10M

3. Prepare the sauce

   In a bowl, mix the chicken broth, turmeric, curry powder, paprika and potato starch until a smooth mixture is obtained.

   Time: PT5M

4. Cook the chicken

   Heat 2 tablespoons of oil in the pan over medium heat. Add the marinated chicken and stir‑fry for 3 minutes until lightly browned.

   Time: PT3M

   Temperature: medium heat

5. Add the vegetables

   Add the onion, red bell pepper and peas. Stir‑fry for 1 minute, stirring constantly.

   Time: PT1M

   Temperature: medium heat

6. Add the sauce and thicken

   Pour the prepared sauce into the pan, mix and cook for 5 minutes until it thickens and coats the ingredients.

   Time: PT5M

   Temperature: medium heat

7. Finish and serve

   Remove from heat, plate the curry chicken on a bed of hot white rice and serve immediately.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

20 g

Carbohydrates

15 g

Fat

10 g

Fiber

2 g

Ingredient Substitutions

• Instead of Chicken breast: Turkey, Firm tofu
• Instead of Soy sauce: Tamari (gluten‑free)
• Instead of Turmeric powder: Yellow curry powder
• Instead of Sweet paprika: Smoked paprika
• Instead of Curry powder: Curry paste
• Instead of Potato starch: Cornstarch (Maïzena)
• Instead of Garlic: Garlic powder
• Instead of Onion: Shallot
• Instead of Red bell pepper: Green bell pepper
• Instead of Frozen peas: Fresh peas
• Instead of Chicken broth: Vegetable broth
• Instead of Cooking oil (vegetable oil): Peanut oil, Sunflower oil
• Instead of Cooked white rice: Basmati rice, Jasmine rice

Equipment Needed

• Chef's knife
• Cutting board
• Bowl
• Frying pan or sauté pan
• Wooden spoon
• Sauce bowl

Critical Steps — Do Not Skip

• Marinate the chicken (15 min) for tender and flavorful meat.
• Prepare the sauce without lumps by dissolving the starch first.
• Thicken the sauce properly: do not let it sit too long or it will become too firm.

Chef Tips from the Video

• Use a very hot wok to achieve a flash‑cook that keeps the chicken juicy.
• Add a pinch of brown sugar to the sauce to balance the soy's acidity.
• Serve with jasmine‑scented rice for an extra aromatic touch.

Troubleshooting

Storage

Refrigerator: Store in an airtight container 3 to 4 days.

Freezer: Can be frozen up to 1 month, but keep the rice separate.

Room temperature: Do not leave at room temperature more than 2 hours.

Make-Ahead Tips

• Marinate the chicken the day before for deeper flavor.
• Prepare the sauce in advance and keep it refrigerated for 24 h.